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UiNiii:.xJ STATES PUBLIC HEALTH SERVICE 

RUPERT BLUE, Surgeon General 



THE DIETARY DEFICIENCY OF CEREAL FOODS 

WITH REFERENCE TO THEIR CONTENT 
IN "ANTINEURITIC VITAMINE" 

By CARL VOEGTLIN, G. C. LAKE, and C. N. MYERS 

n 



THE GROWTH-PROMOTING PROPERTIES 

OF FOODS DERIVED FROM 

CORN AND WHEAT 

By CARL VOEGTLIN and C. N. MYERS 



PHOSPHORUS AS AN INDICATOR OF THE 

"VITAMINS" CONTENT OF CORN 
AND WHEAT PRODUCTS 

By CARL VOEGTLIN and C. N. MYERS 



REPRINT No. 471 

FROM THE 

PUBLIC HEALTH REPORTS 

Mat 3, 1918, pp. 647-666 
Mat 31, 1918, pp. 843-868 
June 7, 1918, pp. 911-917 




washington 
government printing office 

1918 



Ponograph 



^t'^ 



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D» Of B- 

NOV 19 m^ 



6 



•^ 



The Dietary Deficiency of Cerea! Foods with Reference to Their Con- 
tent in "Antineuritic Vitamine."* 

By Carl Voegtlin, G. C. Lake, and C. N. Myers, Division of Pharmacology, Hygienic Laboratory 
United States Public Health Service, Washington, D. C. 

Introduction. — Recent experimental work has called attention to 
the importance of certain so-called accessory foods or vitamines in 
their relation to proper nutrition. The work of Stepp, Hopkins, 
Funk, Osborne and Mendel, McCollum and Davis, and others, has 
demonstrated that a diet is not complete and does not permit of 
adequate nutrition unless it contains suificieut amounts of two acces- 
sory substances. One of these substances is essential in the prevention 
and cure of beriberi in man or polyneuritis of fowls, and has been 
termed the ''antineuritic vitamine" or the water soluble B. The 
other substance occurs in certain foods rich in fat (butter, etc.), 
and has been designated as fat soluble A by McCollum and his 
coworkers. 

This paper deals with the occurrence of the antineuritic vitamine 
in foods derived from wheat or corn. Researches of a similar nature 
have been made by other investigators, and the fact has been thor- 
oughly established that all natural cereals contain an abundance of 
antineuritic vitamine, an amount considerably in excess of that 
needed when these cereals form the exclusive diet of animals. 

Valuable as these investigations are in regard to the feeding of 
animals and the purely scientific aspects of nutrition, the previous in- 
vestigators have not suihciently taken into consideration the fact that 
cereals in the form of the entire grain are only rarely consumed 
by man. The bulk of the cereal component of the diet of our 
people is represented by wheat or corn bread. Wheat and corn 
bread are lai'gely prepared from flom' or corn meal which represents 
only pai't of the wheat or corn kernel. The commonly used "patent" 
flom*, for instance, contains only about 70 per cent of the wheat from 
which it is milled. The question, therefore, arises as to whether or 
not bread made from "white" fiom" or "highly milled" corn meal 
includes all the essential food elements contained in the intact grain. 

The present paper reports a continuation of work done by others 
with respect to the antinemntic vitamine of corn and wheat products 

1 Reprint from the Public Health Reports, vol. 33, No. 18, May 3, 1918, pp. 647-666 



4 VITAMINE IN CEEEAL POODS. 

i- 

used in nutrition. In a succeeding paper certain other dietary attri- 
butes of these foods will be considered in their relation to growth. 

Previous worlc. — Expeiimental and chnical work on the etiology 
of beriberi has demonstrated the fact that pohshed rice may give 
rise to beriberi in man and to polyneuritis in fowls when used to the 
more or less complete exclusion of other foods. It has, furthermore, 
been shown that substitution of unpohshed rice for pohshed rice 
prevents the occurrence of beriberi and polyneuritis. Moreover, it 
has been found that the rice pohshings contained the antineuritic 
vitamine, the substance which is responsible for the prevention and 
cure of beriberi. Thus unquestionable proof was furnished that the 
"highly milled" (polished or white) rice has been deprived of an 
essential dietary element resident in the peripheral layers of the intact 
grain. 

Because oi these results with rice, the attention of investigators 
interested in tins field was soon attracted to wheat bread. Thus 
Hoist (1907), in experimental studies relatmg to ship beriberi and 
scurvy, carried out on pigeons a few experiments with rye and wlleat 
bread, baked with yeast or baking powder. The pigeons on wheat 
bread developed symptoms and nerve degeneration characteristic of 
polyneuritis. The addition of yeast to the wheat flour seemed to 
delay the onset of the symptoms, but did not prevent a gradual loss 
of body weight (30 per cent). The pigeons fed on rye bread or whole 
wheat bread, however, Hved for four months without showing any 
abnormahties. Hoist does not mention the kind of wheat flour usM 
in his experiments beyond stating that it was "the flour ordinarily 
used by Norwegian sailors in tropical waters." 

Simpson and Edie (1911) describe a few additional experiments on 
the feeding of "whole wheat" bread and "white" bread to pigeons. 
On the "whole wheat" bread the birds continued active and weU, and 
two pigeons paired and successfuUy hatched the two eggs. The 
pigeons fed "white" bread died after an average of 29 daj^^s with an 
average loss of weight of 26 per cent. Typical paralytic symptoms 
were observed in these animals and marked degenerative changes were 
found in their peripheral nerves. Several of these birds were treated 
when extremely weak with either yeast or beans. Great improve- 
ment in the condition of the birds followed this treatment. 

The reports of Little (1912 and 1914) concerning his five years' ex- 
perience with epidemics of beriberi in Newfoundland are very im- 
portant, as they show that in this locahty beriberi was due to a diet 
limited to "white" bread made from highly milled flour, molasses, a 
small quantity of fish, and tea. This author furthermore presents 
evidence to the effect that the substitution of "whole wheat" bread 
for the "white" bread was foUowed by a disappearance of the dis- 



YITAMINE IN CEEEAL FOODS. 5, 

ease, in spite of the fact that the other dietary and hygienic conditions 
were apparently left unchanged. 

At Little's suggestion, Ohler (1914) carried out a number of ex- 
periments with chickens, in order to furnish experimental proof for 
the contention that a more or less exclusive diet of ''white" bread 
was the chief cause of the occurrence of beriberi in Newfoundland. 
Fourteen chickens fed on "white" bread, made from ''highly milled" 
flour with or without the addition of yeast, died within 28 to 40 days. 
Before death the birds exhibited symptoms of polyneuritis, and 
histological examination of the peripheral nerves revealed consider- 
able degeneration. Five fowls fed on "whole-wheat" bread and 
two on whole wheat hved in perfect health for 75 days, when the 
experiment was discontinued. 

Similar experiments were carried out by Wellmann and Bass 
(1913) and by VoegtUn, Sullivan, and Myers (1916). 

Naiure of tlie present experiments. — Pigeons and chickens were 
used in these experiments for the reason that they are better adapted 
for feeding experiments with cereals than other animals. Only 
full-grown birds were used. The symptoms resulting from a defi- 
ciency of the diet in antineuritic vitamine are easily recognized in 
fowls, and curative experiments yield striking results. The obser- 
vations made on birds were confirmed in experiments on dogs, hogs, 
and a large number of white mice (these results will be pubhshed 
elsewhere). As a rule, the birds were given as much of the various 
corn and wheat foods as they cared to eat. In a few experiments, 
by mistake they did not receive sufficient food, a fact which caused 
them to lose in body weight (experiments Nos. 18, 20, and 25). The 
appearance of polyneuritic symptoms was regarded as indicating 
that the particular food in question was deficient in antineuritic 
vitamine. The polyneuritic symptoms were always preceded by a 
gradual loss in body weight. The peripheral nerves of a large number 
of the birds were examined histologically at the end of the period 
of observation, and always confirmed the conclusions drawn from 
cfinical observations. Birds exhibiting polyneuritic symptoms dur- 
ing hfe always showed marked myehn degeneration of their periph- 
eral nerves. 

The corn and wheat products were obtained in the open market 
and came from various modern roller mills, old-fashioned bulu* mills 
and various bakeries. 

As a rule, the total phosphorus pentoxide content of the diied 
products was determined, as it had been shown by other investi- 
gators that the phosphorus and vitamine contents of rice of various 
degrees of milling run roughly parallel. 

In order definitely to prove that the symptoms observed in the 
animals kept on deficient foods were due to a deficient supply of 



6 VITAMINE IN CEREAL FOODS. 

aiitineuritic vitamine, some of the pigeons were treated after the 
onset of the disease with various vitamine preparations (Funk's 
vitamine fraction) obtained from brewer's yeast, ox liver, or rice 
pohshings. Further evidence was obtained from protective experi- 
ments in which there was added to the deficient food a small quantity 
of V. vitamine preparation. This material was prepared according 
to the method described by Seidell (1914). The so-called activated 
Lloyd's reagent consists of fuller's earth (Lloyd's reagent), which 
has been treated with autolyzed yeast filtrate. It contains an 
average of 2.3 per cent of total nitrogen, which is derived from the 
basic substances of autolyzed yeast filtrate. 

As it was confirmed in the com-se of the investigation that white 
bread was deficient in antineuritic vitamine, a few experiments 
were made to determine the effect of adding an extract of "whole- 
wheat" bread to the diet of "white" bread. This extract was pre- 
pared as follows: Two hundred and eighty grams of " whole- wheat " 
bread were extracted twice at room temperature with one hter of 50 per 
cent alcohol containing 25 cubic centimeters of concentrated hydro- 
chloric acid. The filtered extract was concentrated in vacuo to a 
small volume, so that 1 cubic centimeter of the extract corresponded 
to 1 gram of fresh "whole-wheat" bread. The extract was free from 
fat and contained 11.5 per cent of sohds. 

The animals were kept in wire cages, tap water being supphed 
dsUy and grit from time to time. 

The bread was fed in the form in which it was received from the 
dealer. Water was added to the flour, which was made into cakes. 
The cakes were dried at 45° C. and broken up into pieces of suitable 
size. 

Throughout this pajx^r the words "highly milled" are meant to 
indicate that the product was milled in a manner to ehminate most 
of the superficial layers and the germ of the grain. "White" bread 
is the ordinary wheat bread made from "highly milled" flour. 
"Patent" flour is the word applied by the milUng industry to a flour 
which is of very fine texture and almost white in appearance. It 
contains practically no bran or germ. By "old-fashioned" Graham 
flour is meant a wheat flour which is obtained by grinding wheat in 
buhrstone mills with the omission of bolting. "Whole-wheat" 
flour is a designation of a flour which contains the whole-wheat 
berry, with the exception of part of the bran. "First-clear" flour 
resembles "patent" flour but contains a small amount of the periph- 
eral portions of the grain. Similar designations have been used for 
the corn foods. The following tables and charts will illustrate the 
main results obtained in this investigation. 



VITAMIISrE IN^ CEREAL FOODS. 



Experiment 1. — ^'Old-fashioned^' Graham flour viillcd in the presence of one of authors 
( V) in an old-fashioned buhr mill in Spartanburg, S. C. 

[Appearance: Typical Grahara flour, containing considerable bran and germ. P2O:, content: 0.866 per 

cent.] 

(Beginning with the twenty-flfth day of the experiment, a similar Graham flour was substituted for the 

above product.) 



No. of 
pigeon. 


First appearance of polyneuritis. 


Period of 
observa- 
tion. 


Change in 
body ■n-eiglit 
in per cent 

of original 
weiglit. 


Notes. 


308 


No symptoms. . . 


Days. 
118 
118 
123 
96 
113 


+ 2 
+ 9 
+ 21 
+ 12 
+ 13 




309 


.do 


Do. 


312 


do 




313 


do 


Do. 


311 


do 


Do. 









Reinarl-s. — On the 25th day of the experiment the food waa chanj^ed to another old- 
fashioned Graham flour (P2O5=0.82 per cent), obtained from another buhrstone mill 
in Spartanburg, S. C. This mill had been in operation for at least 50 years. Slight 
changes were made in its power plant, substituting turbines for the "water wheels. " 
The process of milling, however, was still the same as at the time of the opening of 
the mill. 

Both of these flours contained sufficient antineuritic vitamine to prevent poly- 
neuritic symptoms and loss of body weight. Their P2OS content is almost as high as 
that of whole wheat. 

Experiment 2. — " Whole wheat flour" milled in St. Louis, Mo. 
[Appearance: Grayish white. P2O5 content: 0.61 i)er cent.] 



No. of 
pigeon. 


First appearance of polyneuritis. 


Period of 
observa- 
tion. 


Change in 
body weight 
in per cent 

of original 
weight. 


Notes. 


332 


No symptoms 


Days. 
90 
90 
91 
103 
96 


+21 
-28 
-33 
-22 
-36 




333 


do 


Do 


336 


do 


Do. 


337 


do 


Do. 


335 


do 


Do 









Remarhs. — Pigeon 337 died apparently from accidental causes, as the necropsy 
revealed a piece of copper wire, which had perforated the craw and prevented the 
animal from eating. The other pigeons appeared in perfect health until a few days 
previous to end of period of observation. No definite paralytic symptoms were 
observed in any of these birds and the histological examination of the sciatic nerves 
also yielded negative results. 

This flour contained sufficient antineuritic vitamine to prevent polyneuritic symp- 
toms and fatty degeneration ©f the peripheral nerves. Its PjOg content is somewhat 
lower than that of whole wheat. 



8 



VITAMINE IN CEEEAL FOODS. 



Experiment 3. — Wheat fiour obtained from old-fashioned buhr mill, Roebuck, S. 0. 
[Appearance: White, with yellowish tinge; contains particles of bran. P2O5 content: 0.265 per cent.) 



No. of 
pigeon. 



315 
317 
31s 
319 



First appearance of polyneu- 
ritis. 



No definite symptoms . 
Twenty-second day — 
No definite symptoms. 
No symptoms , 



Period of observation. 



Died after 109 days. . . 

Died after 27 days 

Killed after 158 days . 
do 



Change in 

body weight 

in per cent 

of original 

weight. 



-3G 
-15 
-28 

+ 4 



Notes. 



No treatment. 
Do. 
Do. 
Do. 



Remarks. — Sciatic nerves of pigeons 315 and 319 did not reveal any degenerative 
changes and were to all appearances normal. Sciatic nerve of pigeon 318 revealed a 
slight degeneration. 

This flour represents a fairly "highly milled" product. It was bolted through a 
fine silk cloth, which eliminated a considerable part of the germ and bran. In physical 
appearance this flour is not as refined as "patent" flour. It obviously contains more 
antineuritic vitamine than "patent"- flour but not as much as " whole- wheat " flour. 
The P2O3 content is also low. 

Experiment 3a. — Wheat flour obtained from old-fashioned buhr mill, Spartanbura, S. C. 
Appearance: White with yellowish tinge; contains small particles of bran. P2O5 content: 0.27 par cent.] 



No. of 
pigeon. 


First appearance of polyneu- 
ritis. 


Period of observation. 


Change in 

l)ody weight 

in per cent 

of original 

weight. 


Notes. 


338 




Killed after 118 days 

Died after 102 days 

Killed after 118 days 

do 


-13 
-12 

- 6 

- 5 
-34 


Not treated. 


339 




Do. 


340 




Do. 


341 


do 


Do. 


343 




Died after 38 days 


Do. 









Remarks. — Sciatic nerve of pigeon 339 showed slight degeneration. There were 
never noticed any definite symptoms of polyneuritis in this bird. Sciatic nerve of 
pigeons 338 and 340 did not exhibit any degeneration; that of pigeon 341 revealed 
slight degeneration, although the bii'd seemed to be in perfect health when it was 
killed. 

Experiment 4. — "Patent wheat flour" obtained from a Maryland roller mill. 
[Appearance: Pure white; no bran can be detected. P2O6 content: 0.25 per cent.] 



No. of 
igeon. 


First appearance of polyneu- 
ritis. 


Period of observation. 


Cliange in 

body weight 

in per cent 

of original 

weight. 


Notes. 


326 


Twenty-second day 


Died after 43 days 

Died after 67 days 

Died after 26 days 

Died after 16 days 

Died after 12 days 

Died after 46 days 


-22 

-44 

-21 
-31 
- 7 
-20 


Relieved symptoms on 


327 


Fifteenth day 


thiitieth day by an 
extract of rice pol- 
ishings. 
Relieved symptoms on 


328 


do 


thirtieth and fifty- 
seventh days by 
yeast vitamine. 
Not treated. 


329 


Tenth day 


Do. 


330 


do 


Do. 


331 




Relieved symptoms o"n 






twenty-eighth day 
by an extract of rice 
polishings. 



VITAMINE IF CEEEAL FOODS. 



Remarks. — Pigeon 326 received, on thirtieth day of experiment, 0.5 cubic centi- 
meter of Funk's vitamine fraction from an extract of rice polishings. Bird was greatly- 
improved as a result of this treatment, but gradually developed a relapse several days 
later. Pigeon 327 received, on thirtieth and fifty-seventh days of experiment, 0.5 
cubic centimeter autolyzed yeast vitamine, prepared by means of Lloyd's reagent 
(dose equivalent to 40 cubic centimeters autolyzed yeast filtrate). 

The pigeons of this series all developed polyneuritis within three weeks. The flour 
was "highly milled" and had a low phosphorus content. The administration of an 
active preparation of antineuritic vitamine promptly relieved the symptoms. 

Experiment 5. — "Patent" wheat flour obtained from a roller mill in Virginia. 
[Appearance: Pure white; no particles of bran or germ. PjOs content: 0.20 per cent.] 



No. of 
pigeon. 


First appearance of polyneuritis. 


Period of observation. 


Change in 

body weight 

in per cent 

of original 

weight* 


Notes. 


344 


Fifteenth day 


Died after 29 days 

Died after 30 days 

Died after 26 da vs 

Died after 39 da vs 

Died after 36 days 

Died after 19 days 


-37 
-34 
-43 
-37 
-14 

-28 




345 


Twenty-second day 


Do. 


346 


Tenth dav 


Do 


347 


Fifteenth dav 


Do 


348 


Tenth day 


Temporary iqiprove- 
meut after adminis- 
tration of "vita- 
mine." 


349 


Fifteenth day 









Remarks. — All of the pigeons of this lot developed typical polyneuritis between 
the tenth and twenty-second days after feeding was begun, and died with marked 
loss in body weight. Pigeon 348 was given one dose of 0.3 cubic centimeter of a fluid 
antineuritic preparation, obtained from autolyzed brewers' yeast, which caused a 
temporary improvement in the symptoms. 

Experiment 6. — " Patent flour" milled in a Michigan roller mill. 
[Appearance: Pure white; contains no bran. P2O5 content: 0.200 per cent.] 



No. of 
pigeon. 


First appearance of polyneuritis. 


Period of observation. 


Change in 

body weight 

in per cent 

of original 

weight. 


Notes. 


320 


Tenth day 


Died after 38 days 

do ". 


-27 
-13 
-43 

-38 
-30 
-43 




321 


Fifteenth day 


Do. 


322 


Eighteenth day 


Died after 34 days 

Died after 18 days 

Died after 40 davs 

Died after 83 days 


Symptoms relieved on 
the eighteenth day 
by a preparation 
made from rice pol- 
ishings. 


323 


Fifteenth day 


324 


... .do 


Do. 


325 


do 








twentieth and thirty- 
third days by a prep- 
aration made from 

yeast. 



Remarks. — Pigeon 322 received 0.5 cubic centimeter of a dilute extract of rice pol- 
ishings (vitamine fraction), which caused complete disappearance of severe symptoms 
of paralysis. Pigeon 325 was given, on the twentieth day, 0.5 cubic centimeter of an 
extract of brewers' yeast (vitamine fraction) ; severe paralytic symptoms disappeared 
within 24 hours. On the thirty-third day another attack of polyneuritis was com- 
pletely relieved by a dose of 1 cubic centimeter autolyzed yeast vitamine, prepared 
69113°— 18 2 



10 



VITAMINE IN CEEEAL FOODS. 



by means of Lloyd's reagent (dose equivalent to 40 cubic centimeters autolyzed yeast 
filtrate). The pigeon remained free from any symptoms after this treatment for about 
25 days. 

Experiment 7. — "Straight patent flour ^' milled from winter wheat at a roller mill in 

South Carolina. 

[Appearance: White; contains a few particles of bran. P2O5 content: 0.216 per cent.] 



No. of 
pigeon. 


First appearance of polyneuritis. 


Period of 

oliserva- 

tion. 


Change in 

body weight 

in per cent 

of original 

weight. 


Notes. 


351 




Died after 36 days 

Died after 38 da vs 

Killed after 118 days 

Died after 52 days 

Died after 57 days 


-27 
-39 
1-34 

-28 

-48 


Not treated. 


352 


do 


Do. 


353 




Relieved symptoms on 


354 


• 


twenty-sixth day by 
a preparation made 
from ox liver; on 
thirty-fourth day 
with yeast prepara- 
tion. Diet changed 
on Fortieth day. 

Relieved symptoms on 
twenty-sixth day by 
a preparation made 
from ox liver. 

Not treated. 


350 


Twenty-sixth day 









1 Fortieth Day. 

Remarks.- — Diet of pigeon 353 was changed, on fortieth day of experiment, to a wheat 
flour obtained from an old-fashioned buhrmill in South Carolina. This change caused 
the pigeon to regain some of the lost weight (original weight 249 grams, weight at 
l^eriod of dietary change 165 grams; weight at end of experiment, 43 days later, 188 
grams). Pigeon was killed after 118 days, being free from sjinptoms of poljTieuritis. 
Sciatic nerve did not reveal any degenerated fibers. 

This experiment, in conjunction with those preceding, shows that a "highly milled " 
flour with low phosphorus content leads to poIjTieuritis witliin about three weeks. 
The symptoms are due to a deficiency of this food in antineuritic vitamine, aa 
demonstrated by the curative effect of a small quantity of an antineuritic extract 
from yeast or ox liver. 



Patent wheat flour"obtained from a Minnesota roller mill through 
the open market. 



Experiment 8 

[Appearance: Pure white; no bran can be detected. PjOj content: 0.25 percent.} 



No. of 
pigeon. 


First appearance of polyneuritis. 


Period of 
observa- 
tion. 


Change in 
body weight 
in per cent 

of original 
wei^t. 


Notes. 


1 




Days. 
25 

37 
38 

38 
17 

36 


-39 

-40 
-33 

-3.5 
-22 

-24 


Died of polyneuritis; sciatic de- 


2 




generated. 
Do. 


3 


Thirtv-first day 


Severe paralysis relieved with 


4 




antineuritic material. 
Do. 


5 


Twelfth day 


Died of polyneuritis; sciatic de- 


6 




generated. 
Do. 









VITAMINE IF CEREAL FOODS. 



11 



Remarks. — On this flour the birds developed polyneuritis in about the same time 
as on highly milled rice. Marked degeneration of the sciatic was found on histological 
examination. The P2O5 content of the floiu: was low (less than one-third that of 
"whole wheat"). 

Experiment 9. — " Whitc-ivheat bread'' obtained from a bakery in Washington, D. C. 
[Appearance: Good; no bran. P2©5 content: 0.2ri per cent.] 



No. of 
pigeon. 


First appearance of polyneuritis. 


Period of 
observa- 
tion. 


Change in 
body weight 
in per cent 

of original 
weight. 


Notes. 


37 


Forty-second day 


Daiji. 

45 

80 

G4 

40 
35 

40 


-30 

-42 

-23 

-38 
-41 

-39 


Polyneuritis cured by extract of 
"whole-wheat bread." 

Not treated; died of polyneuritis; 
sciatic degenerated. 

Severe polyneuritis cured by ex- 
tract of "whole-wheat bread." 
Do. 


38 


Fortv-fifth dav 


•' 39 


Fifty-fonrth day 


40 


Eighteenth day 


41 


Thirty-first day . , , 


Not treated; died of polyneui'itis 
sciatic degenerated. 
Do. 


42 











Remarks. — The bread used in this experiment was made from a mixture of ' ' patent " 
and "first clear" flour, yeast, sodium chloride, compound lard, molasses, and evapo- 
rated milk. The exact formulas could not be obtained. This bread had a low 
phosphorus eontent and led to polyneuritic sjinptoms in the pigeons of this series 
in aboutthreeto five weeks. It isseen that the incubation period is somewhat longer 
(thi-ee to five weeks) than in birds kept on "patent" flour (2 to 3 weeks). This 
incubation period is also longer than that observed when polished rice forms the 
exclusive diet of pigeons. Three of the pigeons were given an extract of the 
" whole- wheat " bread used in experiment 15. Chart 3 illustrates the gradual loss 
in body weight on a diet of white bread and the slow recovery after treatment 
with the extract of "whole-wheat" bread was begun. The addition of yeast and 
evaporated milk to the flour, in the process of bread making, did net seem to furnish 
sufficient antineuritic vitamine to prevent polyneuritis. 

Experiment 10. — White-wheat bread, ordinary baker's bread, purchased on the o^yen 
market in Washington, D. C, and S partanburg , S. C. 

[Appearance: White; contained no bran. P2O5 content: 0.26 and 0.19 per cent.] 



No. of 
pigeon. 



First appearance of polyneuritis. 



Died 
after — 



Change in body weight in per 
cent of original weight. 



UG 
120 
300 
304 
305 
307 
401 
402 



Thirty-second day. 

Twentieth day 

Twenty-fifth day . . 
Twenty-flrst day . . 
Twenty-fourth day 
Twenty-fifth day . . 
Fourteenth day. . . 
Fortieth day 



Days. 



Not determined. 

Do. 
-15. 
-29. 
-4. 
-18. 
Not determined. 

Do. 



Remarks. — From these experiments it would seem that the incubation period of 
polyneuritis is somewhat prolonged (about 14 days) as a result of the addition of yeast 
and evaporated milk to the highly milled flour in the process of bread making. Both 
yeast and milk are known to contain antineuritic vitamine. 



12 



VITAMINE IN CEREAL FOODS. 



Experiment 11. — High grade "patent" wheat flour + Lloyd' s reagent (inactive). This 
flour was obtained from a Minnesota roller mill and 1 per cent of Lloyd'' s reagent in- 
corporated with it. 

[Appearance: White; no coarse particles. P2O5 content: 0.25 per cent.] 



No. of 
pigeon. 


First appearance of polyneuritis. 


Period of 
observa- 
tion. 


Change in 
body weight 
in per cent 

of original 
weight. 


Notes. 


13 




Days. 
38 

38 
38 

38 

38 
54 


-43 

-27 
-40 

-38 

-32 

-48 


Experiment discontinued after 38 


14 


Thirty-eighth day 


days. 
Do. 


15 




Died of polyneuritis; sciatic nerve 


IG 


Thirty-first day 


degenerated. 
Experiment discontinued after 38 


17 


.do 


davs. 
Do. 


18 


.do 


On fifty-fourth day pigeon was 






dying; killed with chloroform; 
sciatic degenerated. 



Remarks.— "Yhis experiment shows that "patent" flour, with the addition of Lloyd's 
reagent (fuller's earth) which has not been activated by autolyzed yeast, does not 
prevent the appearance of poljTieuritis in pigeons. These results are in marked con- 
trast with experiments illustrated by chart 6. 



VITAMINE IN CEEEAL FOODS. 



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VITAMINE IN CEREAL FOODS. 






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VITAMINE IN CEEEAL FOODS. 



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YITAMINE IN CEEEAL FOODS. 



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18 



VITAMINE IN CEREAL FOODS. 



Experiment 17. — WJiole corn. 
[VnOo content: 0.76 per cent.] 



No of 
chicken. 


First appearance of polyneuritis. 


Period of 
observa- 
tion. 


Change in 

body weight 

in per cent 

of original 

weight. 


6 




Days. 
222 

428 
188 


—14 


10 


do 


- 5 


n 


... do 


— 2 









Remarks.-^The animals of this group were healthy, full-grown chickens. They 
were kept in individual small cages throughout the period of observation. The lack 
of cage space may account for the trivial loss in body weight, as it is very difficult to 
keej) fowls in perfect condition in such narrow confinement for so long a time. 

ExpEHiMENT 18. — ' 'Old process water-ground corn meal" obtained from an old-fashioned 

buhr mill in Georgia. 

[Appearance: Contains large particles of bran and germ. PiO^ content: 0.659 per cent.] 



No. of 
pigeon. 


First appearance of polyneuritis. 


Period of 

obser\'a- 

tion. 


Change in 

body weight 

in per cent 

of original 

weight. 


Notes. 


66 


No symptoms 


Days. 
150 
73 


-30 
-36 


Not treated. 


67 


do 


Do. 









Bemarks. — Pigeons 66 and 67 remained perfectly well, but lost considerable weight. 
This loss of weight was due to the underfeeding of these birds. They received only 
10 grams corn meal daily, instead of 15 to 20 grams. In si)ite of the loss of weight, 
these animals did not exhibit the slightest signs of polyneuritis during the long 
period of observation. 

Experiment 19. — Com grits (hominy) obtained frorn an old-fashioned buhrstone mill 

in South Carolina. 



[Appearance: Practically all the bran and germ mixed with the finer- endosperm. P»0.i content: 0.66S 

per cent.) 



No. of 
pigeon. 



First appearance of polyneuritis. 



No symptoms 

No symptoms; escaped 
No symptoms 



Period of 
observa- 
tion. 



Days. 
152 

98 

77 



Change in 

body weight 

in per cent 

of original 

weight. 



(') 



Notes. 



Not treated. 
Do. 
Do. 



1 Not determined. 



TETAMINE IN" CEREAL FOODS. 



19 



Experiment 19a. — Same as used in experiment 19, except that the larger particles of bran 
ivere removed by passing through a coarsely meshed sieve. 

[P2O5 content: 0.59 per cent.) 



No. of 
pigeon. 


First appearance of polyneuritis. 


Period of 

observa- 
tion. 


Change in 
body weight 
in per oent, 

of original 
weight. 


Notes. 


102 




Days. 
152 
152 
152 


- 8 

- 6 
-10 




103 


do 


Do. 


100 


do 


Do. 









Experiment 20. — Corn meal used at Mxlledgeville State Hospital, Milledgeville, Ga. 
[Appearance: Contains con.siderable bran and germ. VoO:, content: 0.('77 per cent.] 



No. of 
pigeon. 


First appearance of polyneuritis. 


Period of 

observa- 
tion. 


Change in 

body weight 

in per cent 

of original 

weight. 


Notes. 


72 




Days. 

52 
84 


-38 
-15 




73 


do 


Do. 













Remarks. — Both pigeons were underfed, receiving only 10 grams of cornmeal daily. 
This fact accounts for the loss of body weight. 

Pigeon 73 also received old process corn meal, obtained from the United States 
Penitentiary, Atlanta, Ga. (0.77 per cent PgOg). This bird remained well and 
apparently in perfect health for a period of 84 days when the experiment was dis- 
continued. No symptoms of polyneuritis were exhibited. 

Experiment 21. — Corn grits obtained from State institutions in Alabama and Georgia. 
[Appearance: Highly milled. PoOr, content: 0.169 and 0.201 per cent.] 



No. of 
pigeon. 


First appearance of polyneu- 
ritis. 


I'eriod of observation. 


Change in 
body weight 

in per cent 

of original 

weight. 


Notes. 


61 






1-22 

C-) 

-48 
-33 




62 




45 days 


twenty-second day, 
daily dose 0.2 c. a 
yeast extract. 
Beginning with twen- 


64 




Died after 34 days 

Died after 31 days 


tieth day, daily dose 
0.2 c. c. yeast e.Ktract. 
Not treated. 


411 


do 


Do. 









1 Twenty-Second day of experiment. 



' Not determined. 



Remarhs. — Pigeons 61 and 62 received grits which was used in the State hospital 
in Alabama (PaOj content =0.169 per cent). Pigeon 64 received grits used in a hos- 
pital for the insane in Georgia (P2O5 content=0.201 per cent). All of these products 
contained very little bran and germ and were products of roller mills. Pigeons 61 
and 62 responded very well to the treatment with yeast extract (disappearance of 
polyneuritic symptoms) and were in excellent condition at the end of the period of 
observation. 



20 



VITAMINE IN" CEREAL FOODS. 



Experiment 22. — "Highly viillccV^ corn grits obtained from a roller mill in North 

Carolina. 

[Appearance: Contains a trace of bran and germ. PoOs content: 0.21 per cent.] 



No. of 
pigeon. 


First appearance of 
polyneuritis. 


Period of observation. 


Change in body 
weiglit in per cent 
of original weight. 


Notes. 


91 


Thirty-first day 


Died after 72 days 

Died after 92 days 


Not determined . . . 
do 


Symptoms relieved on 


92 


Twenty-third day 

Thirty-first day 


sixty-fourth day by 
yeast extract. 

Improved on sixty-sev- 
en tli day by alco- 
holic extract of 
yeast. 

Improved on seventy- 


93 




do 


94 


Forty-seventh day 

Thirty-Qrst day 




do 


third day by yeast 
extract. 


97 


Died after 64 days 


do 


on sixty-fifth day by 
0.2 gm. alcoholic 
yeast extract. 
Not treated. 








■ 





Experiment 23. — Highly milled corn grits and wheat bran. The grits were obtained from 
a roller mill in North Carolina and the bran from an old-process (stone) mill in South 
Carolina. The grits xvere the same as used in Experiment 22. 

[P2O5 content of corn grits: 0.21 per cent. P2O5 content of wheat bran: 2.48 per cent.] 



No. of 
pigeon. 


First appearance of polyneu- 
ritis. 


Change in 

body weight 
Period of observation, in per cent 
of original 
weight. 


Diet. 


87 




149days 

do -1- 3 


I35 gm. corn grits-t-lO 
1 gm. wheat bran. 


85 


.... do 


86 


do 


do - 9 


88 




Died after 68 days (i) 

226 davs +8 


40 gm . corn gritsH- 5 gm. 
( wheat bran. 


89 




90 


One hundred and fiftieth day . . . 


Died after 158 days -31 



' Not determined. 

BemarJcs. — Pigeons 85, 86, and 87 remained in perfect condition throughout the 
period of observation. Pigeons 88, 89, and 90 developed polyneuritic symptoms 
after a considerable length, of time and two of the birds died of the disease. Pigeon 
89, however, recovered from the paralytic attack, regained its lost body weight and 
appeared perfectly Avell at the end of the period of observation (226 days). 

Experiment 24. — Highly milled corn grits with addition of corn bran. The grits were 
the same as used in experiment 22, and the bran was obtained from old-process corn meal 
by passing the latter through a wide-meshed sieve. 

[P2O5 content of corn grits: 0.21 per cent. P.Oj content of corn bran: 0.7S7 per cent.] 



No. of 
pigeon. 


First appearance of 
polyneuritis. 


Period of observation. 


Change in body 
weight in per cent 
of original weight. 


Notes. 


81 
191 


Seventy-third da.y 

do . 


Died after 113 days 


Not determined... 
....do 


Symptoms relieved on 
seventy-third day by 
10 c. c. of dilute yeast 
extract. 
Do. 













VITAMINE IN" CEREAL FOODS. 



21 



RemarJcs. — Both pigeons of this lot received a mixture of 15 gi^ams of corn grits and 5 
grams of corn bran. The addition of corn bran caused a very considerable delay in 
the onset of polyneuritis (about 40 days). This furthermore seems to indicate that 
corn bran is probably not as rich in antineuritic substance as either wheat bran or 
possibly corn germ. On examination of the corn bran it was noticed that very 
little of the so-called aleuron layer adhered to the cellulose layer of the bran. 

Both pigeons recovered temporarily from their paralytic symptoms as a result of a 
single dose of an antineuritic yeast preparation. The birds again recovered their lost 
appetite and remained free from symptoms for 38 days (pigeon 81) and 41 days (pigeon 
101), respectively. 

In order to discover whether a larger addition of corn bran would offer complete 
protection from polyneuritis, pigeon 74 was fed on a mixture of 10 grams highly milled 
corn grits (0.20 per cent PoOg) and 10 grams corn bran (0.78 per cent P2O5). The corn 
grits used were the same as fed to pigeon 411 (experiment 21) and had caused symp- 
toms of polyneiu'itis on the eighteenth day after feeding was begun. Pigeon 74 re- 
mained well on this diet for two months, when the experiment was discontinued. 

Experiment 25. — Corn germ obtained from a roller mill in Indiana. 
[P2O5 content: 2.81 per cent.) 



No. of 
pigeon. 


First appearance of polyneuritis. 


Period of 
observa- 
tion. 


Change in 

t)ody weight 

in per cent 

of original 

weight. 


Notes. 


70 
71 


No symptoms 

do 


Days. 
85 
92 


-17 
-20 


Not treated. 
Do. 



Remarks. — These pigeons were underfed (see p. 649), receiving only 10 grams of 
food daily. They never exhibited the slightest symptoms of polyneuritis and were 
lively throughout the period of observation. 

Conclusions. — (1) The results obtained in this investigation clearly 
show that for pigeons an exclusive diet of whole wheat or corn fur- 
nishes an adequate supply of antineuritic vitamine. 

(2) The antineuritic vitamine seems to reside in the peripheral 
layers and the germ of these seeds, whereas the endosperm is relatively 
poor in this substance. 

(3) If wheat and corn foods containing only a small percentage of 
the peripheral layers and germ of the seed are fed to pigeons and 
chickens exclusive of other food, polyneuritic symptoms appear on 
an average of tlu-ec weeks after the beginning of the feeding period. 
The appearance of polyneuritis is preceded by a gradual loss in body 
weight. The birds can be reheved of their paralysis in a striking 
way by the oral or subcutaneous administration of a highly concen- 
trated preparation of antmeuritic vitamine derived from ''whole- 
wheat" bread, yeast, ox liver, rice poHshings, or beans. 

(4) The addition of yeast (in amounts used by bakers) in the 
preparation of bread from higlily milled flour does not prevent the 
appearance of polyneuritis in birds fed on this food, but prolongs 
shghtly the period of incubation. 



22 VITAMINE IN CEREAL FOODS. 

(5) Tlie addition to "highly milled" flour, or bread made from 
''highly milled" flour, of a small amount of antineuritic vitamine 
preparation will correct this particular dietary deficiency, and will 
prevent the appearance of polyneuritis and the loss of body weight. 

(6) The total phosphorus content of corn and wheat foods is a 
fahly satisfactory mdex of the amount of antineuritic vitamine con- 
tained in these foods. In a general way, it can be said that a high 
total phosphorus content is an indication that the particular corn or 
wheat product is relatively rich in antineuritic vitamine 

References. 

HoLST, 1907, J. Hyg., vol. 7, p. 629. 

Little, 1912, J. Am. M. Ass., vol, 58, p. 2029. 

1914, ibid., vol. 63, p. 1287. 

Ohler, 1914, J. Med. Research, vol. 31, p. 239. 

Simpson and Edie, 1911-12, Ann. Trop. Med. & Parasit., vol. 5, p. 321. 

Seidell, 1914, Public Health Reports, February 18, p. 364. 

VoEGTLiN, Sullivan, and Mters, 1916, Public Health Reports, August 14, p. 935. 

Wellmann and Bass, 1913, Am. J. Trop. Dis. & Prev. Med. 



THE GROWTH-PROMOTING PROPERTIES OF FOODS 
DERIVED FROM CORN AND WHEAT.^ 

By Gael Voegtlin and C. N. Myees, Divisicai of Pharmacology, Hygienic Laboratory, United States 

Public Health Service. 

The authors in a preceding paper have shown that the whole wheat 
or corn grain contains an abundance of autineuritic vitamine, 
whereas the ''highly milled" products derived from these cereals are 
deficient in this respect. This conclusion was drawn from experi- 
ments on adult animals. As growing animals require the presence of 
all dietary constituents to a greater extent than do adults, it seemed 
desirable to continue the investigation along this line. Recent 
studies on growth have furnished the necessary information to 
answer the question as to what constitutes a diet complete enough to 
insm'e growth. It is now generally held that a physiologically suffi- 
cient diet must contain an adequate caloric value derived from 
protein of proper composition, carbohydrate, and fat. In addition 
it must contain a sufficient amount of autineuritic and fat-soluble 
vitamines and of necessary inorganic salts. 

The dietary deficiencies of the whole wheat and corn kernel in 
the diet of growing animals have already been investigated. Thus 
Hart and McCollum (1914), working with young albino rats and hogs, 
have shown that normal growth is obtained when the wheat kernel 
is supplemented by the addition of inorganic salts, fat-soluble vita- 
mine, and casein. Subnormal growth was observed with rations 
consisting of wheat plus casein and salts; wheat plus casein and 
butter fat; wheat plus salts and butter fat. 

McCollum, Simmonds, and Pitz (1916) have made similar observa- 
tions with corn. In this case also the grain requires an improvement 
in its protein moiety, its salt content, and an added supply of fat- 
soluble vitamine. Of these three additions the correction of the 
deficiency in certam inorganic salts seemed to be of the greatest 
imjx)rtance, inasmuch as this correction in itseK furnished a ration 
on which rats did grow fairly well for several months. 

Hart, Halpin, and Steenbock (1917) report experiments with 
puUets weighing 2 to 3 pounds on corn and wheat rations. These 
investigators found that corn and wheat meal do not support growth 
in this species of animals; fortifying the cereals with an appropriate 

i Reprint from the PubUc Health Reports, vol. 3a, No. 22, May 31, 1918, pp. S43-868. 

23 



24 \t:tamine iisr ceeeal foods. 

inorganic salt mixtui'e, protein of proper composition, and a small 
amount of fat-soluble vitamine (2 per cent butter fat) leads to 
normal growth. These authors also call attention to the possibility 
of intoxication as a result of excessive wheat feeding, which they 
attribute to the presence of some toxic substance in the wheat kernel. 
The purpose of the present investigation was to answer the ques- 
tion as to whether the corn and wheat products used in human nutri- 
tion exhibit similar dietary deficiencies as those of the whole grains. 
The bulk of the corn and wheat foods of the Ajnerican dietary are 
derived from the wheat and corn kernel by means of a process of 
milling (roller mills) which is known to eliminate most of the germ 
and superficial layers of the grain. It, therefore, seemed to us a 
question of practical importance to determine whether the milling 
process improves, or causes a decrease in, the dietary value of the 
milled product. Moreover, it was desirable to decide whether or not 
the food additions made to flour (yeast, salt, milk) in the preparation 
of bread improve the nutritive value of this food. 

Experimental. 

The experimenta were carried out on squabs, young albino mice, and a few hogs. 
Most of the work was done with wheat, and only a few incomplete experiments were 
made with foods obtained from com. 

We are not aware of any pre\dous records where squabs have been used for studies 
on growth. For this reason the following details are given, as they may be of interest 
to workers in this field. The growth period of pigeons is extremely short, as will be 
seen from the records. Almost maximum body weight is reached, on an adequate 
diet, within 40 days after the squabs are hatched. The feathers develop gradually, 
and by the time full growth is reached the body is completely covered. The birds 
begin to fly at the age of about 40 days. This is usually followed by a slight loss of 
body weight, which is probably due to the strenuous muscular work performed in 
flying. It should be pointed out that squabs can not feed themselves during the first 
two weeks of life. During this period the parents feed the young by regurgitating 
food which has been softened in their crops. The function of the crop consists in 
the preparation of the cereal food for gastric digestion. It is very doubtful whether 
active digestion takes place within the crop, and it is more likely that this organ 
simply softens the food by means of water in order to facilitate its disintegration by 
the stomach. In the absence of the crop, gastric digestion of cereals would be a rather 
slow process, even in the case of the bii'd's stomach with its powerful muscular wall 
and the gravel which takes the place of millstones. 

In order to obtain a sufficient number of squabs for experiments on growth, about 
70 to 100 healthy pigeons were kept in a well-ventilated room containing numerous 
cages (wire screened), the doors of which were left open. Usually the birds built their 
nests in these cages and after laying the eggs the parents were caught, confined to the 
cage, and put on the diet to be tested for its growth-promoting properties. TVTien it 
happened that eggs were laid outside of the cages, the pigeons were allowed to hatch 
and the young squabs were then transferred, with the nest and the parent birds, to 
the nearest cage. We found that it was impossible to move the eggs, as the birds 
refused to sit after the eggs had been handled. The sitting period of pigeons is about 
17 days. The male bird sits from about 9 a. m. to 5 p. m.; the female from 5 p. m. 
to 9 a. m. 



VTTAMINE IN CEREAL FOODS. 25 

The stock pigeons were fed for nearly two years, while this work was in progress, on 
an exclusive diet of corn and wheat, crushed oyster shells, and river sand. Fresh 
running water was supplied. On this diet the birds bred very well throughout the 
year, with tho exception of the moulting season. 

The average egg weighed about 16 gi-ams ; the contents, minus the shell, weighed about 
15 grams, and the weight of the squab immediately after hatching was about 13 grams. 
It was found that squabs which were below the average body weight and those that 
had difficulty in hatching, were of low vitality. The squabs were weighed as soon 
after hatching as possible and every three days thereafter during the morning hours 
(9 a. m.). The growth curve during the first 10 days is almost a straight line, slight 
deviations being due to variations of crop content. The birds which died as a result 
of a diet of inadequate composition were necropsied and the sciatic nerves examined 
for the presence of myelin degeneration. 

The great advantage of using squabs for growth experiments is due to the possibility 
of immediately starting the newborn animal on a ration which is to be investigated. 
It is obvious that this can not be done when mammals are used. 

The experiments with albino mice were carried out on young animals weighing 
approximately 6 to 8 grams and obtained from a healthy stock kept in the labora- 
tory. Recent work has sufficiently demonstrated that mice are as well suited for 
growth experiments as albino rats. The animals were placed in wide glass jars with 
a wire screened top. Sawdust was used as bedding. Under these conditions the mice 
could be kept in excellent health on an adequate diet for nearl- a "ear. The animals 
were weighed every three or four days.' 

The hogs used were young animals, either purchased on the open market or raised 
in the laboratory. They were kept in stalls with a concrete floor. The bedding 
was wheat straw, some of which was eaten by the animals. Tap water was supplied. 
The experiments on hogs are somewhat complicated, as the straw and tap water may 
perhaps be considered as a source of inorganic salts and fat-soluble \'itamine. How- 
ever, this factor remained approximately constant in each experiment. 

Food used. — When the whole wheat was fed to mice it was usually crushed in an 
ordinary kitchen mill. The wheat flour, either alone or with other foods, was made 
into cakes by means of water. The wet cakes were dried at 45° C. and broken up 
into small pieces. The white flour used was bought under the name of "patent" 
floiu* and came from one of the largest roller mills of the West. The wheat "mid- 
dlings" were obtained from a roller mill in Washington, D. C. The "whole wheat" 
bread used was purchased in Washington, D. C, and the bakery volunteered the 
following information in regard to the food materials used in the preparation of this 
bread: Standard loaves were made from crushed whole wheat, with the addition of 
canned eggs, some salt, olive oil, molasses, compound lard, wheat bran, and pressed 
yeast. The accurate proportions of the various constitutents could not be obtained. 
The "white" bread was made from "highly milled" wheat flour, with the addition 
of sodium chloride, compound lard, yeast, and evaporated milk. For 900 standard 
loaves of this bread, 588 pounds of flour, 47 pounds of evaporated milk, and 8| pounds 
of pressed yeast were used. 

In the experiments where the "white" bread was supplemented by other foods, 
the bread was fust dried at 40 to 50° C, crushed in a mill, and mixed with the 
other food in the desired proportions. The casein was a purified preparation made 
in this laboratory. The crushed oyster shells, fed to the pigeons, consisted largely 
of calcium carbonate, with traces of organic matter. When the rations contained 
chemically pure calcium carbonate in place of the oyster shells, exactly the same 
results were obtained so far as the growth of squabs was concerned. The grit was 

1 The normal growth curve of mice was taken from the article by Mitchell, J., Biol. Chem., 191G, vol. 
26, p. 24. 

69113°— 18 4 



26 YITAMINE IN CEREAL FOODS. 

well-washed river sand, consisting mainly of silicates. The so-called "activated" 
Lloyd's reagent was used as a source of antineuritic vitamine.' 

In some experiments the 'inactive" Lloyd's reagent was included in the rations. 
Fuller's earth, which had not been in contact %vith the yeast filtrate, was used in 
this case. The highest proportion of activated Lloyd's reagent contained in any of 
the rations was 3 per cent. In most cases 0.6 per cent or 1.5 per cent were used with 
equal success. When the activated Lloyd's reagent forms 0.6 or 1.5 per cent of the 
ration, the total nitrogen derived from this source represents only 15 to 37 milligi-ams. 

It should be pointed out that squabs do not well tolerate the addition of consider- 
able quantities of fat to the diet. In some experiments, where 5 per cent of lard 
was incorporated in the ration, the bii-ds showed diarrhea and poor growth, followed 

by decline and death. 

Summary. 

It seems superfluous to enter into a detailed discussion of the 
results obtained in this investigation, as the accompanying charts 
illustrate the results in a comprehensive manner. For this reason 
only the main points will be referred to in this summary. 

1. The "liighly milled" products are, without exception, inferior 
in dietary value, as regards growth, to foods prepared from the whole 
grain. It is rather surprising that such delicate organs as the gastro- 
intestinal tract of young mice can tolerate a diet containing a large 
amount of bran. This fact, however, does not necessarily mean that 
it is advantageous to include the bran in foods intended for human 
nutrition. On the contrary, the experiences with "war bread" 
would rather indicate that persons with delicate digestion are sub- 
ject to temporary digestive disturbances as a result of a change from 
''white" bread to bread containing a considerable percentage of 
bran (''war bread"). On the other hand, from the standpoint of 
dietary completeness, a bread including all of the grain, with the 
exception of the superficial cellulose layer, is undoubtedly superior 
to the so-called white bread, made from "highly milled" flour, and 
would not possess the above-mentioned objectionable features. 

2. The "white" bread used in these experiments was not adequate 
for maintaining normal growth, in spite of the fact that it was pre- 
pared with some evaporated milk and yeast. The most significant 
defect of "white" flour is the deficiency in antineuritic and fat- 
soluble vitamine; it is also deficient in adequate protein and inor- 
ganic salts. 

3. A wheat flour, containing a considerable part of the germ and 
superficial layers of the grain, supports growth of mice and pigeons 
especially well when supplemented with inorganic salts. Tho same 
is true of "whole wheat" bread. 

1 It was prepared from autolyzcd brewers yeast by treatment with hydrochloric acid and filtration. 
This yeast filtrate was then treated with a special grade of fuller's earth, wliich removed a considerable 
part of the active vitamine from the yeast filtrate. The dried preparation was free of protein and gave 
negative tests for tryptophan, cystin, and tyrosin. No lysin could be isolated but the activated Llloyd's 
reagent contained a substance wliich in its reactions resembled histidine. The total nitrogen oontent of 
the dried reagent was about 2.o per cent, and this consisted largely of adenine and other basic substances 
derived from yeast filtrate. 



VXTAMINE IN CEREAL FOODS. 27 

4. "Highly milled" corn grits, forming the exclusive food of young 
hogs, leads to failure of growth in these animals, whereas the whole 
corn kernel, supplemented by inorganic salts, promotes growth. 

5. Newborn squabs are suitable animals for growth experiments. 

6. No evidence of a toxic action of a whole wheat diet was obtained 
in the experiments on squabs wliich were fed on whole wheat meal, 
supplemented by a suitable salt mixture. 

7. In the light of our present knowledge, it would appear that 

bread made from ''whole wheat" flour, or old-fashioned corn meal, 

should be used in preference to ''white" bread and "highly milled" 

corn foods, whenever the diet is restricted to these cereal foods to 

the more or less complete exclusion of other foods possessing greater 

dietary values. 

Bibliography. 

Hart. Ilalpin, and Steenbock. 1917. J. Biol. Chem., vol. 31, p. 415. 
Hart and McCollum. 1914. J. Biol. Chem., vol. 19, p. 373. 
McCoUuEQ, Simmonds, and Pitz. 1916. J. Biol. Chem., vol. 28, p. 153, 
Mitchell. 1916. J. Biol. Chem., vol. 26, p. 24. 



28 



VITAMINp IN CEREAL FOOES. 




U. 5. Public Health ^ervicc 



Chart 1.— Shows satisfactory gro\\1-h of mice when "whole wheat " bread is supplemented Xdth 5 per cent 
of salt mLxture. Evidently the Whole wheat bread used in this experiment Was slightly deficient in 
inorganic salts, as seen from chart 2, where the bread was fed without the addition of the salt mLxture. 
The composition of the salt mLxture used in this investigation was as follows: NaCl, 0.50 gm.; K2HPO4, 
1.21 gm.; CaH4(Poj), 1120, 0.256 gm.; Calcium lactate, 2.944 gm.; Ferric citrate, 0.100 gm. 




Chart 2.— Illustrates the growth of mice on "whole Wheat" bread. The retardation of gro^^•th is mainly 
due to the deficiency of this diet in inorganic salts. (See chart 1.) 



VITAMINE IX CEREAL FOODS. 



29 




30 



VITAMINE IN CEREAL FOODS. 




CuART 4.— Illustrates the subnormal growth of mice on a diet of "under milled" flour. This flom- was 
obtained from a roller mill and was bought as "second clear." It contained 0.E2 per cent P2O0. From 
the phosphorous content of this flour it would appear that this product is the grade of flour intermediate 
between a "first and second clear." 




Chart 5.— Shows insignificant growth of mice when "white" flour is supplemented with a salt mbcture. 
The orange juice was added to the drinking water with the idea of preventing scorbutic symptoms. The 
"white" flour was bought under the name of "patent" Dour and contained 0.25 per cent of P.Os. The 
sciatic nerves of mouse 102, C6, and 5.7 showed marked myelin degeneration. The^e animals probably 
died of polyneiu-itis. 



VITAMIlSrE IN CEREAL FOODS. 



31 




Chart 6.— Ilhistrates early failr.ro of growth, followed by death of mice on a diet of "white" flour plus 
9klt mixture The sciatic nerves of these mice showed marked myelin degeneration. The results of 
this experimer.t are therefore identical wth the one which is illustrated bj' chart 5. 




Chart 7.— Growth of mice. Illustrates beneficial effect of tlie addition of antincuritic vitamlne in the 
form of activated Lloyd's reagent to a mixture of "white" flour and Inorganic salts. Compare with 
charts 5 and 6. Bread No. 24 is not a complete diet, probably deficient in fat-soluble vitamino and 
certain essential amino acids. 



S2 



VITAMINE IN CEEEAL FOODS. 




Chart 8. — Practically no growth (except in mouse 149) was obtained on a diet of ''white" bread and salt 
mixture. The addition of 5 per cent butter fat (as indicated by arrows) caused considerable growth 
in mouse 150. Mice 145 and 149 showed somewhat better growth as a result of the buttcr-tat addition, 
but both animals died later on in the experiment. The sciatic nerve of one animal of this group and 
which was examined after death showed considerable myelin degeneration. (Indication that this diet 
is deficient in antineuritic substance.) 




Chart 9.— Shows beneficial efi'ect on growth of mice as a result of the addition of casein and lard to bread 
No. 27 (see chart S). All of the animals died, however, with the exception of mouse 174. The " white" 
bread is evidently deficient in antineuritic vitamine and amino acids, essential for normal growth. 
Bread No. 2 is also deficient in antineuritic vUamino (compare with chart 11). Bread No. 2 is same as 
bread 27, except that the former is supplemented by casein and lard. 



VTTAMINE IN CEREAL FOODS. 



33 




Chart 10.— Illustrates deficiency of bread No. 1 in antineuritic vitamine. Comnare with chart 12. All 
the mice of this series died after periods ranging from 16 to 93 days. 




Chart U.— Bread No. 7, which is deficient in fat-soluble vitamine, leads to fairly good growth in mice. 
Mice 196 and 201 showed normal growth for a considerable length of (ime (120 days) and reached nearly 
maximum weight. The other mice of this series stopped growing after having been on this diet for 40 
days. 



34 



VITAMIlSrE IN CEREAL FOODS. 




Chart 12.— Illustrates the fairly good growth of mice on bread No. 8. Completion of growth was not 
obtained with all the mice of this series. Mice 204 and 206 did not grow well after having reached about 
12 gm. of body wcigh^. 




Chart 13.— Growth of mice. 



VITAMINE IN CEREAL POODS. 



35 




Chart 14. — Shows retardation of growth of mice on bread No. 10, deficient in inorganic sails. 



36 



VITAMIlSrE IN CEREAL FOODS. 



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Chart 15. — Shows satisfactory growth of squabs on a diet limited to the corn and wheat kernel, supple, 
mented by the addition of calcium carbonate (oyster shells). The oyster shells were crushed and fed to 
the parents ad libitum. Squab B22 reached normal body weight in 20 days, but died suddenly at the age 
of 75 days. The cause of death is unknown. The other two squabs of this series showed normal growth 
and development and lived for 150 days, when the experiment was discontinued. The appearance of the 
birds at this time was normal in every respect. 



VTTAMINE IN" CEREAL FOODS. 



37 




f HART 16.-Shows railure of growth of squabs on a diet of whole wheat alone. The birds evidently suffered 
from privation of mmeral salts. The skeleton was poorly developed, calcification being very deficient. 
When the wheat kernel was supplemented by the addition of calcium phosphate practically normal 
growth was obtained. Sciatic nerve of Squab Bll, B5, and B6 shows no myelin degeneration. 



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Chart 17.— Shows delayed growth and failure ofgrowth of squabs on "whole wheat bread." This food is 
deficient in calcium salts. Compare with chart IS. Sciatic nerve of squab A15 did not reveal any myelin 
degeneration. 



VITAMIlSrE IN CEKEAL FOODS. 



39 



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calcium phosphate. The parents of these two squabs raised two other pairs of squabs while being ted oa 
this diet. This proves that growth, reproduction, and maintenance of normal nutrition are possible on a 
simple diet as "whole wheat" bread supplemented by calcium salts. 



40 



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to "highly milled" flour. The "middlings" fed with the mixture for the first 25 days of the experiment 
had the appearance of wheat bran and contained 1.88 per cent P^Os. The mixture of " white" flour and 
"middlings" contained 1.21 per cent P2O5. Compare this chart with chart 2S. 



VITAMINE IN CEREAL FOODS. 



41 



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Chart 20.— lilustrates failure of growth, followed by death of squabs, on a diet of " white " bread and cal- 
cium phosphate (A33, A37, and A38). When the "white" bread is further supplemented by casein and 
a preparation containing antineuritic vitamine, normal growth and development results. Squabs B70, 
72, 811, S33 reached nearly maximum normal weight at the age of about 30 days. Sciatic nerves of A33, 
A37, and ASS exhibit myelin degeneration. 



42 



VITAMINE IK CEREAL FOODS. 



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Chart 21.— Shows satisfactory growth of squabs when the "white" bread is supplemented by protein of 
proper composition, inorganic salts, and antineuriticvitamine. In this experiment the amount of tha 
latter food accessory is twice as large as in the experiments illustrated by chart 20. 



VITAMIlSrE IN CEREAL POODS. 



43 



Sms. 
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060 

040 

320 

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Chart 22.— Growth of squabs. The diet used In this experiment mus^ be considered as physiologically 
complete. The "white" bread e^idently contains sufficient fat-soluble vitamine (derived from evapo- 
rated jailk) to render this ration adequate for growth. 



44 



VITAMINE IN" CEREAL FOODS. 



Sfis- 
380 

3io 

J40 

320 

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too 

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Chakt 23.— Shows good growth of a squab on a diet of "white bread," which was supplemented by inor- 
ganic salts and antineuritic vitamine. Evidently the "white bread " used in this investigation was pre- 
pared with sufficient evaporated milk to correct the deficiency of the highly milled flour in fat-soluble 
vitamine and protein of proper composition. 



VTTAMINE IF CEEEAL FOODS. 



45 




Chart 24. — Shows subnormal growth of squabs on a diet v^'hich is deficient in inorganic salts andanti 
neuritic vitamine. The inactive Lloyd's reagent which was added to the diet had not been treated with 
autolyzed yeast and therefore did not contain the antineuritic substance. Both birds developed poly- 
neuritic symptoms shortly before death. 



ioo 
l»0 

tio 
240 
Zto 

Zoo 
/So 
lio 

no 
loo 
So 
60 
40 
to 
o 


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Chart 25.— Shows subnormal growth of squabs, followed by polyneuritis and death, when the "white" 
bread is supplemented by casein and a salt mixture (L2 and LI). The addition of "inactive" Lloyd's 
reagent, which has not been treated with autolyzed yeast, does not alter the result {B55 and B52). 



46 



YITAMINE IN CEREAL FOODS. 






1 






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K i ;S .2 



VITAMIlSrE IN CEREAL POODS. 



47 



Chart 


E9 ■■ 


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CHT C 


URVE 


r P 


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to 

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Chart 29.— Illustrates the failure of growth of young hogs on a diet of "highly milled'' corn grits. This 
food was obtained from a roller mill and represents the endosperm of the com kernel. The animal was 
born of a hog which had been raised in the laboratory on a diet of cracked corn, wheat straw, and tap 
water. On the corn grits the animal did not gain more than a few pounds during nine months, in spite 
of the addition of a supplementary salt mixture and antineuritic vitamine. The animal finally died. The 
necropsy revealed the following abnormalities: Emphysema of lungs, chronic gastritis, small injected 
areas in small intestine, chronic passive congestion of liver, congest ion of spleen, no scorbutic changes. 
Sciatic shows marked myelin degeneration. Another pig of the same litter showed a similar growth 
curve on a diet of com grits. Here also correction of the salt content and antineuritic vitamine of the 
diet did not prevent death. Necropsy findings were the same as in Pig IVB. 



48 



VITAMINE IN CEEEAL FOODS. 



Chart 30 

FOLLOWED 


: -Weight Curve: of 
BY Whole CORN. 


pigh 


ON Diet OF Corn Oil Cake, 


. 


L65. 
190 

(80 

170 
ibO 
150 
140 
(30 
(20 
no 
too 
go 
80 

70 
60 
^0 
40 
30 
20 
(0 
Q 


DAYS 100 200 300 400 >500 bOO 700 80O QOO | 






. 
































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i 








r^ 


T 










1 






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i 
















/ 




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s 




/- 








.1 








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i 


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•5 


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1 


'^ 






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V 












A 


^ 




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yu 


. I^HOL 


F CO/KN. 








y 


^-w 




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Corn C 


fi. Cahe* 


Pi 


■SO ^Jn. O 


'S£/A/Mr* 
















Hi 
A 


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■ /ZO°C. J 


looeo TO 


















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CAKE. 

































Chart 30.— Illustrates failure of gi-owth of a hog fed on com oil cake. This product is obtained commer- 
cially on a large scale by pressing out the oil from the corn embryo. As soon as this diet was changed 
to whole corn a rapid increase in the rate of growth followed. This animal reached nearly full size and 
was in excellent condition at the end of the experiment. Compare this chart with chart 29, where 
"highly milled'.' com grits was fed. 



PHOSPHOROUS AS AN INDICATOR OF THE "VITAMINE" 
CONTENT OF CORN AND WHEAT PRODUCTS. ' 

By Carl Voegtun and C. N. Myers, Division of Pharmacology, Hygienic Laboratory, United States 

Public Health Service. 

Previous work by the writers has demonstrated that the vitamines 
are not evenly distributed throughout the corn and wheat kernel. 
Thus it was shown that the starchy part of these cereals is very defi- 
cient in vitamines, whereas the other portions of the grain (bran and 
germ) ^ contain a considerable amount of these substances. These 
results were obtained from experiments on fowls by feeding the par- 
ticular cereal product in question and noting the time necessary for 
the appearance of polyneuritic symptoms. When the symptoms 
appeared after an average of two to three weeks on a given diet, the 
diet was considered as containing only an insignificant amount of anti- 
neuritic vitamine. In case the symptoms appeared after three to four 
weeks the product was regarded as being deficient, but not entirely 
lacking in this substance. Finally, if no symptoms appeared within 
60 days or longer, the diet was considered adequate in this respect. 

Information concerning the fat soluble vitamine was furnished by 
growth experiments on mice and squabs. In this case it was deter- 
mined whether or not it was necessary to supplement a particular 
corn or wheat product with fat-soluble vitamine, in the form of butter 
fat, in order to produce growth in these animals. When the product 
did not lead to practically normal growth, in spite of the fact that 
the other dietary deficiencies of the food with the exception of the- 
fat-soluble vitamine were corrected, the product was considered as 
being deficient in this substance. 

These biological procedures for the approximate estimation of the 
vitamine content obviously have the great disadvantage of being 
time consuming. On the other hand, chemical methods for the 
direct quantitative determination of vitamines are not available. 
Under these circumstances the search for more convenient means, 
which would permit at least a rough estimate of these food acces- 
sories in cereal foods, is urgently needed. 

So far as the fat-soluble vitamine is concerned, an estimation of 
the fat content of the cereal product miglit yield the necessary in- 

1 Reprint from the Public Health Reports, vol. 33, No. 23, June 7, 1918, pp. 911-917. 

2 The terms bran and germ are applied throughout this paper to mill products of a varying degree of 
purity. Thus the germ is not the pure embryo of the grain, but is always contaminated with some bran. 
The bran always contains a small amount of the starchy part of the cereal. 

49 



50 



VTTAMIlSrE IN CEREAL FOODS. 



formation, inasmuch as it lias been found that the germ seems to 
contain most of the fat as well as the fat-soluble vitamine of the 
grain. The following figures very clearly show the differences in the 
fat content of the most important corn and wheat products: 



CORN. ^ Tat in 

per cent. 

Corn (whole) 3. 62 

Corn grits 48 

Corn meal 1. 41 

Germ 23.79 

Bran 6. 71 



WHEAT. 2 Fat in 

per cent. 

Wheat (whole) 2. 74 

Flour, patent 1. 45 

Flom-, low grade 3. 86 

Germ 15.61 

Bran 5. 03 



There seems to exist a similar relationship between the fat contejit 
and the antineuritic substance of wheat and corn foods. In practice 
this theoretical deduction may very well prove of value. 

However, the present investigation was confined exclusively to the 
relation between phosphorus and vitamme content, for the reason 
that previous work with rice milled to various degrees had demon- 
strated the intimate relation between phosphorus and antineuritic 
vitamine. Thus, Fraser and Stanton (1909) ^ on the basis of a wide 
experience with beri-beri in the East went even so far as to reject as 
unsafe any rice with a phosphoric oxide content of less than 0.4 
per cent when this food formed the principal article of the diet. 

The object of the present communication is to correlate the phos- 
phorus content of corn and wheat foods with their content in anti- 
neuritic and fat-soluble vitamine. Special emphasis is placed on the 
distribution of phosphorus in the various products obtained from 
modern corn and flour mills. 

Experimental. 

The phosphoric oxide determinationa were made on samples dried at 110° C. to 
constant weight. P'ive to ten grams of the dried sample are ashed by the Neumann 
method. Considerable patience is requii^ed in the early stages of the process to pre- 
vent exceasive foaming. It has been found advantageous to allow the sample to re- 
main in contact with concentrated sulphuric acid for about 24 hours before the ashing 
with nitric acid takes place. The ashed material is neutralized with ammonia until 
it is alkaline to litmus. After cooling, enough water is added to bring up the volume 
to about 250 cubic centimeters and the solution made just acid with rdtric acid (lit- 
mus). One cubic centimeter of 10 per cent nitric acid and 25 cubic centimeters 
ammonium nitrate * are then added. The flask containing' the solution ia then 
immersed in a water bath, kept at 65° to 68° C. After the contents of the flasks have 
reached this temperature, a sufficient amount of molybdate solution ^ acidified by 

1 Winton, Bumet and Bommami, U. S. Dept. Agr. Bull. No. 215 (1915). 

2 Richardson, 01. U. S. Dept. Agr. Bull. No. 4 (1884). 

» Fraser and Stanton. 1909. Studies from the Institute of Medical Research, Federated Malay States. 
The etiology of bcri-beri. 

< Prepared as follows: 3,750 gm. of ammo^imn nitrate, C. P., are dissolved in 2,500 cc. of hot distilled 
water; after cooling to room temperature this solution is diluted with distilled water to 5,000 ce. and, filtered. 

6 This molybdate solution is prepared as follows: 100 gm. of molybdic acid are dissolved in 144 cc. of 
ammonium hydroxide (sp. gr. 0.90) and 271 cc. of water. This solution is poured slowly and with constant 
stirring into a mixture of 489 cc. of nitric acid (sp. gr. 1.42) and 1,149 cc. of water contained in a large por- 
celain dish. This mixture is kept in a warm place for several days, or until a portion heated to 40° C 
deposits no yellow sediment, and preserved in glass-stoppered bottles. 



VITAMINE IN CEEEAL FOODS. 51 

mixing 5 cubic centimeters of concentrated HNO3 (sp. gr. 1.42) with 100 cubic centi- 
meters of molybdate solution, is added \vith constant shaking. 

The'flasks are then heated for 15 minutes in the water bath. The yellow ammonium 
phosphomolybdate precipitate is now at once filtered off through a Gooch crucible 
with asbestos filter. The filtrate is always tested for complete precipitation by adding 
a fresh amount of ammonium nitrate and molybdate solution and reheating in the 
water bath. The flask and the precipitate are well washed with a 1 per cent ammo- 
nium nitrate solution until neutral to litmus, and finally with a little distilled water. 
The precipitate is now returned to the flask with the addition of about 200 cubic centi- 
meters of distilled water. To this mixture N/2 sodium hydroxide, measured from a 
burette, is added until the yellow precipitate is completely dissolved. There should 
be 5 to 10 cubic centimeters of alkali in excess. One cubic centimeter of neutral 
phenolphthaleiu solution is added as indicator and the solution immediately titrated 
back with N/2 sulphuric acid until the pink color just disappears. 

The difference between tlie sulphuric acid and the sodium hydroxide represents 
the amount of N/2 sodium hydroxide used to neutralize the insoluble precipitate 
(NH,)3P04l2Mo03. 

One cubic centimeter of N/2 NaOH is equivalent to 1.5440 milligrams P2O5. 

In regard to the phosphoric oxide determinations, it should be pointed out that the 
procedure just described will j-ield reliable results, as shown by the striking agree- 
ment of duplicate analyses. However, the results obtained by this method can not 
be compared with results detained by other methods, as different analytical procedures 
will yield slightly different results. 

The following tables give the results of the phosphorus determinations, as well as 
an estimate of both the antineuritic and fat soluble vitamines of these cereal products. 
The data referring to the vitamine content are taken from two previous papers by the 
authors. 

In order to illustrate the distribution of the phosphorus of the original grain in the 
course of roller milling, Table 4 is offered. For a better understanding of this table a 
brief outline ' of the process of milling is added. 

The wheat as received by the mill is first put through a cleaning machine, which is 
known as the "milling separator." This consists of a series of metallic sieves. The 
perforations of the first two sieves are just large enough for a kernel of wheat to pass 
through, and therefore, oats, straw, and other impiuities larger than wheat are sepa- 
rated from the wheat. The lowest sieve of the series has perforations considerably 
smaller than a kernel of wheat, which uermit the smaller mustard seeds and other 
impurities to pass through. 

From the milling separator the wheat is passed through the "wheat scourer," 
which consists of an upright perforated cylinder, in the center of which, revolving about 
the shaft, are large beaters. The wheat falls down in the center, is struck by the 
beaters, and is thrown against the outer case, and after revohing a number of times 
against the casing is passed through the bottom of the cylinder. "^^Tiile it is falling 
through the cylinder, a strong air current, passing upward, carries off the dust from 
the scourings. 

The wheat (61)^ now passes to the first seu of corrugated rolls. After passing 
through these rolls it (62) goes into one end of a long reel, covered with coarse bolting 
cloth. The middlings (63) pass thi'ough the cloth and what remains of the wheat 
goes to the second reduction rolls, which are similar to the first. 

This process is repeated five times, and after the middlings are taken out after the 
fifth reduction, all that is left of the wheat is the bran (79). 

Before the middlings can be reduced to flour, the fine bran and dust must be taken 
out of them, or, in other words, they must be purified. Before purification can be 

1 We are indebted for this descrijition and the samples referred to in Table 4 to the manager of one of 
the largest flour mills in this country. 

2 The figures given in parentheses in this and. the following paragraphs correspond with those of the 
diagram and represent the serial numbers of the samples used for the phosphorus determinations. 



52 



VITAMINE IN CEEEAL FOODS. 



accomplished thoroughly the middlings must be di\'ided into various grades with respect 
to size. This is accomplished by running the middlings into one end of a long reel 
which is covered with bolting cloth of various degrees of fineness. On the head of the 
reel is a very fine cloth through which the flour passes; the next section is covered with 
a coarser cloth through which the first grade of middlings passes; the cloth of the next 
section is still coarser, and so on up to the end of the reel. What is too coarse to go 
through the last section of the reel passes over the end and is called the coarsest 
middlings (68). 

After the middlings are gi-aded they pass on to the "middlings purifier." This ia 
a long narrow sieve with a strong cuiTent of aii* passing upward through the cloth. 
The middlings travel from one end of the sieve very gradually to the other end. The 
air current carries off the fine dust into a dust collector, and the fine bran, being lighter 
than the middlings, is suspended by the air current from the cloth, while the mid- 
dlings go through the cloth. The bran (69) is carried by the current of air to the tail 
of the macliine, and is thus separated from the middlings (70). 

This process is the same for the various grades of middlings. After the purification 
the middlings are reduced similarly to the whole wheat, except that instead of corru- 
gated rolls smooth rolls are used. The coarsest grade of middlings is ground, then 
passed on to a reel, covered with a very fine cloth, through which the floiu* (74) passes 
and goes to the flour bin. Particles of the middlings that are too coarse to pass through 
the cloth go over the end of the reel to another set of rolls and are ground again. 
This process is repeated for all grades of middlings until all have been reduced to 
flour. The "clears" and lower grades of flour are made from the fine bran and dust 
that are taken out of the middlings during the process of purification. This is done 
by grinding between smooth rolls the fine bran and dust. The bran will not break 
up, but flattens out. The product is passed on to a reel covered with fine cloth, 
through which the flour passes. This flour contains very fine particles of bran which 
it is impossible to separate from it, and therefore this flour can not be run into the 
highest grades of flour. It is sold as either "first clear" (75), "second clear"(76), 
or "red dog" (77), according to the amount of bran it contains. 

Conclusions. 

The phosphoric anhydride determination of wheat and com 
products yields fairly satisfactory information as to the content of 
these products in accessory foods. A. low phosphoric anhydride 
content indicates that the product is poor in vitamines. 





Table 1. — Com products — Content in P2O 


5 and vitamines. 


Sam- 
ple 
No. 


Nature of prod- 
uct. 


Source. 


De.greeof 
milling. 


P2O5 

in 

per 

cent. 


Estimated vitaminecontent(from 
feeding experiments). 


Fat-soluble 
vitamine. 


Antineuritic 
vitamine. 


1 
2 


Corn, whole 

do 


Connecticut 


Not milled 

do 


0.77 

.84 
.73 
.69 
.57 
.61 
.77 

.79 
.67 

.66 

.67 

.63 
.67 
.64 


Relatively high. 
do 


High. 
Do. 


3 


do 

do 


Indiana 


do 


do 


Do. 


4 




do 


do 


Do. 


5 


do 


Alabama 


do 


do 


Do. 


6 
25 

27 
83 

32 

31 

36 


do 

Corn meal 

do 

do 

do 

do 


Georgia 

Georgia (b u h r 
mill). 

South Carolina 

Tennessee (buhr 

mill). 
Georgia (buhr 

mill). 
South Carolina 

(buhr mill). 
do 


do 

Undermi lied; 
considerab 1 e 
bran and 
germ. 

do 

do 

do 

do 

do 


do 

do 

do 

do 

do 

do 

do 


Do. 
Do. 

Do. 
Do. 

Do. 

Do. 

Do. 


33 


Corn prits 

Hominy 


do 

do 


do 

do 


do 


Do. 


30 


do 


Do. 



VITAMINE IN CEREAL FOODS. 



53 



Table 1. — Corn products — Content in P^O^ and vitamines — Continued. 



Sam- 
ple 
No. 


Nature of prod- 
uct. 


Source. 


Degree of 
milling. 


P2O5 
in 
per 

cent. 


Estimated ritamine content (from 
feeding experiments). 


Fat-soluble 
vitamine. 


Antineuritic 
vitamine. 


38 

7 


Corn bran 

Corn germ 

Corn meal 

Corn grits 

do 


South Carolina 
(buhr mill). 

Indiana (roller 

mill). 
Maryland (roller 

mill). 

North Carolina 
(rollermill). 

Mississippi State 
Hospital. 

Georgia 


Undermi lied; 
contains some 
germ. 

Germplustraces 

of bran. 
Highly milled... 

do 

do 

do 


.78 

2.81 
.29 

.13 

.18 

.17 
.20 

.17 
.18 


Doubtful (not 
estimated). 

High 


Fairly high. 
Prevents poly- 
neuritis when 
added to 
highly milled 
corn grits in 
proportion of 
10 gms. to 35 
gms. 

High. 


18 


Low 


Very low. Pro- 


17 
9 


do 

do 

do 


duced poly- 
neuritis in 3 
weeks. 
Do. 

Do. 


10 


do... . 


Do. 


11 

12 
15 


do 

do 

do 


Georgia (U. S. 
penitentiary). 

Mississippi 

South Carolina 


do 

do 

do 


do 

do 

do 


Do. 

Do. 
Do. 















Table 2. — P2O5 content of various products from same run of corn (Maryland roller mill). 



Sample 
No. 



Nature of product. 



Appearance. 



PjOsin 
per cent. 



Com 

"Table meal".. 
"Table hominy' 
"Cream meal". 

Com flour 

Com germ 

Com bran 



Whole 

Considerable bran and germ. 

No bran or germ 

do 

White; no bran or germ 

Largely germ; little bran 

Largely bran 



0.80 
.81 
.17 
.16 
.21 

2.57 
.69 





Table 3. — Wheat products — content in 


P2O, 


and vitamines 














Estimated vitamine content (from 










p„o, 


feeding experiments). 


Sam- 


Natvire of 
product. 


Source. 


Degree of 
milling. 


in 
per 






i^}"" 














cent. 


Fat-soluble 
vitamine. 


Antineuritic 
vitamine. 


*9 








1.12 
1.01 

.89 
.86 


Considerable . . . 
do 


High. 


61 








Do. 


86 


do 


South Carolina 

South Carolina 


Underinilled 


do 


Do. 


85 


"Graham" flour 


do 


Do. 




from wheat 


(buhr mill). 












No. 86. 












92 
84 


"Graham" flour. 


do 


do 


.82 


do 


Do. 


do 


Undermined; 
white mate- 


2.12 


Probably de- 
ficient (not 


Do. 
















rial adhering 




estimated). 










to cellulose. 








97 


"Whole-wheat" 
flour. 


Missouri (roller 
mill). 


Undermilled; 
contains some 
germ and bran. 


.62 


Considerable . . . 


Do. 


98 


"Red dog" feed.. 


Washington. D. C. 
(roller mill). 


Undermilled 


.92 


do 


Do. 














103 


"White" mid- 


do 


do 


1.65 


do 


Do. 


101 

88 


dlings. 

"Tirortvn" mid- 
dlings. 

Wheat flour 


do 

South Carolina 


do 


1.88 


. ..do 


Do. 


Highly milled... 


.26 


Very deficient.. 


Deficient. 




from No. 86. 


(buhr mill). 










91 


"Patent" flour.. 


Virginia 


... -do 


.20 


do 


Very deficient. 


91 
95 


do 

do 




do 


.21 
.25 


do 




Maryland 


:::::do 


do 


Do. 


93 


do 


South Carolina — 


do 


.22 


do 


Do. 



54 



VITAMrNE IK CEREAL FOODS. 



Diagram of flour milling process and distribution of jyhosphorus. 

Thrashed wheat direct from producer. 

i 1 

Screenings (61) Cleaned wheat— 1.02% r205 

(62) Afterfirst grinding— 1.15% P2O5 



(03) Middlings— 0.48% PsOs 



i 
(64) Ready for second grinding— 1.16%, PjOb 

4' 
(65) After second grinding— 1.46% P2O5 



I i 

(66) Middlings— 0.42% P2O6 (67) Ready for third grinding— 1.65% P2O5 

After third grinding 

r 



Middlings 



1 
Ready for fourth grinding 

After fourth grinding 



i i 

Middlings Ready for fifth grinding 

4' 
After fifth grinding 



i 
Middlings (79) Bran— 2.67% P2O5 



Mixed middlings 



r 

(68) C oarse-0.91% P2O5 (71) No. 11—0.35% P2O5 

(69) Bran (70) Pur. Mid. (72) Bran (73) Pur. Mid 
1.65% P2O5 0.31% PoOs 



1.11%. 



Ground middlings 



(74) Flour Middlings 
0.25% P2O6 j 

(74) Flour 0.25%, PjOs 



P2OS 0.27% PjOi 

4- 
Ground middlings 



Flour Middlings 
Flour 



No. Ill 



Bran Pur. Mid. 
i 

Ground middlings 

i 1 

Flour Middlings 

4^ 
Flour 




Bran Pur. Mid. 

i 

Ground middlings 
Flour 



(75) First clears— 0.50%, P2OS 

(76) Second clears— 1.48 % P2O5 

(77) Red dog or first-grade feed— 2.49% PaOj 



o 



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LIBRARY OF CONGRESS 



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